Healthy trends in the food industry: mixed grape nectar and green tea

Abstract

This study aimed to produce mixed nectars of whole grape juice and green tea, varying their proportions to select the best formulation, based on sensory parameters. The mixed nectar base was prepared according to the following formulations: F1 (50% whole grape juice/ 50% green tea), F2 (60% whole grape juice/ 40% green tea) and F3 (70% whole grape juice/ 30% green tea). The physicochemical analyses were pH, total titratable acidity (TTA), total soluble solids (TSS), reducing and total sugars, and phenolic compounds. Color, appearance, aroma, flavor, sweetness, acidity, body, overall impression, and purchasing attitude were evaluated for the sensory evaluation. Data analysis was performed using the XLSTAT program considering a 5% probability level for significance. The pH values of the mixed nectars ranged from 3.34 to 3.50, lower (p<0.05) for F2 and F3. The TSS and total sugar content did not vary (p>0.05) between the formulations. Phenolic compounds ranged from 46.17 to 64.27 mg/100 g, higher (p<0.05) in F2 and F3. In general, the evaluation of sensory attributes revealed consumers’ good acceptance of the beverages. For the attributes color, appearance, flavor, and sweetness, F3 had greater acceptance (p<0.05) when compared to F1. The overall acceptance of F3 had the highest values (p<0.05). For the purchase intention, F3 had the highest values (p<0.05), with the average (4.09) in the purchase region of the scale.Thus, the beverages were considered acceptable, with F3, with the highest purchase intention, recommended for mixed grape nectar and green tea production. Moreover, they presented physicochemical characteristics consistent with the literature and a high value of phenolic compounds.